9
10
Disassembling
1
Pull the dasher motor straight up and out of the
compressor housing
2
Remove the transparent cover by sliding it horizontally away from
the dasher motor. Do not attempt to take the dasher stem out first
as the transparent cover holds it in place.
3
Pull the dasher stem out of the dasher motor.
4
Wash this appliance according to the Care & Cleaning section of
this manual.
Disassembling Your Frozen
Dessert Maker
Helpful Hints
1
Do not store frozen desserts or drinks in the removable bowl.
Desserts and drinks will stick to the side of the removable bowl and
may cause damage. Store only in a plastic airtight container.
2
You can store the desserts frozen for a limited period, in a plastic
airtight container, however keeping it too long will reduce its quality
and flavor. After one or two weeks the structure of ice cream
deteriorates and the fresh taste is lost. Several rules should be
followed to store the desserts in a freezer:
a. Maintain a minimum freezer temperature of 0° F.
b. Mark the prepared date and type of dessert on the container.
c. Do not refreeze and consume the desserts which have totally
or partly defrosted.
3
If adding fruit always do so after the base has begun to thicken,
usually after the first 15 minutes of processing. If the fruit is added to
the base while it is still in its liquid form it will prevent the base from
thickening to the proper consistency. Also, if using fresh fruit that
has not been cooked it will tend to become as hard as an ice cube
after it has been stored in the freezer. Smaller pieces of fruit that
have been precooked to eliminate some of the moisture content
are recommended.
4
If you want creamier ice cream use different types of cream or milk.
The higher the fat content of the base, the creamier your dessert will
be. Most restaurants use a specialty cream that contains 40% fat.
This can usually be found in specialty stores. Fat contents of various
dairy products are as follows:
a. Manufacturing cream – 40% fat (specialty stores)
b. Heavy Cream - 36%
c. Light Whipping Cream - 30%
d. Light Cream 18%
e. Half and Half 11%
f. Whole Milk 8%
5
Always make sure your sugar is completely dissolved, if it's not,
ice will form around the sugar crystal.
6
If the recipe you are preparing needs to be cooked on the stove
prepare it 24 hours in advance. This will allow you to store the base
in the refrigerator and have it properly chilled for processing.
7
Temperature and thickness of the base is the number one factor in
determining processing time. A well chilled base can be completed
in as little as 20 minutes
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